This easy one dish meal tastes like spring in the middle of winter. If you can't find fresh thyme, dried is just fine.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 Tbsp. olive oil
- 8 small red potatoes, cut in half
- 4 carrots, sliced
- 1 lb. pkg. boneless, skinless chicken thighs
- 10 oz. can ready to serve chicken broth
- 2 Tbsp. minced fresh thyme or 1 tsp. dried thyme leaves
- 2 Tbsp. grated lemon peel
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup frozen baby peas
Preparation:
Heat 1 Tbsp. oil in heavy skillet over medium heat. Add potatoes and carrots; saute, stirring occasionally, for 6-8 minutes until vegetables are light brown. Remove vegetables from skillet.
Add 1 Tbsp. oil to skillet and cook chicken without moving for 5-7 minutes on one side until bottom is browned. Turn chicken and return potatoes and carrots to pan. Add chicken broth, thyme, lemon peel, juice, salt, and pepper to pan. Cover and simmer on low heat for 15-20 minutes until chicken is thoroughly cooked. Add peas to pan; cover and cook for 2-3 minutes until peas are hot. Serve over hot cooked egg noodles or couscous.
